Chicken Alfredo Bake

by

Description

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

Ingredients

  • 2 cups penne pasta
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 ½ tablespoons all-purpose flour
  • ½ cup 1% milk
  • ½ cup heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pinch ground nutmeg
  • 1 cup cubed rotisserie chicken

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook
  2. stirring occasionally
  3. until tender yet firm to the bite
  4. about 11 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C).
  6. Meanwhile
  7. melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream
  8. whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
  9. Bake in the preheated oven until cheese is melted
  10. 10 to 12 minutes.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4

Leave a Comment